Sourdock, young leaves (Alaska Native)
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 68 MG | 76% | |
| Thiamin | 0.1 MG | 8% | |
| Riboflavin | 0.5 MG | 42% | |
| Niacin | 1.1 MG | 7% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 2 MG | 0% | |
| Iron, Fe | 0.8 MG | 4% | |
| Phosphorus, P | 55 MG | 4% |
Nutrition Highlights
- Very low in calories (42 kcal per 100g), suitable for weight management.
- Very low in fat (0.7g per 100g).
- Rich source of Vitamin C, total ascorbic acid (76% of Daily Value per 100g).
- Good source of Riboflavin (42% DV).
About Sourdock, young leaves (Alaska Native)
Found in the wild across Alaska, the young leaves of this plant offer a unique culinary and nutritional profile. It is a traditional food source for Alaska Native communities, known for its tart, lemony flavor. Sourdock provides a modest amount of protein and carbohydrates, with very little fat. While the fiber content appears negligible in a standard 100g serving, the leaves are typically consumed in smaller portions and may contribute trace amounts. The plant is a good source of Vitamin C and also contains oxalates, which can bind to calcium and potentially decrease its absorption if consumed in large quantities.
In Alaskan cuisine, these leaves are most often eaten raw in salads or added to soups and stews, where their tangy taste brightens the other flavors. They can also be used as a substitute for sorrel in recipes. When harvesting, it's essential to only gather young leaves, as older ones tend to develop a tougher texture and a more bitter taste. Due to the presence of oxalates, moderation is key when incorporating sourdock into your diet, especially if you are prone to kidney stones.
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